Almond-Crusted Salmon with Leek and Lemon Cream

Yum. I didn't bother with pureeing the sauce because then I would have had to wash the Cuisinart. I didn't chop up almonds but just used almond meal instead, which is probably even better. It turned out tasting extremely lemony, which was good. It doesn't go well with vinegared roasted turnips, of course, because everything on the plate was sour.